Chocolate Bowls

Who wants to come over for dessert with this as the star of the show? Yesterday, Stephanie posted this idea. I loved it (and I like her picture best, but I didn't want to steal it, so click on the link if you want to see a cuter bowl)! It's also on Paula Deen's website, as well as a few other places like CET's Amy's Table. (I "borrowed" all of these photos.)

Or for an excellent tutorial, watch this...Amy's Table

Amy Tobin says "But a word of caution: my daughter Katie and I once dipped the balloons while the chocolate was still too warm. The result? Balloons were popping, chocolate was flying and we learned our lesson!" Hey, that kind of sounds like fun too! Unless you're the one that would have to clean it up, then- not so much...

Chocolate Bowls

Makes 4-6 small bowls

12-ounce bag semi-sweet or white chocolate chips
4-6 small balloons, inflated
Line a baking sheet with parchment paper; set aside.
Place chocolate chips in a microwave-safe measuring cup. Melt on defrost (or 50% power) for 2 minutes. Repeat in 30-second intervals until, though the chocolate may not look melted, a finger pressed in the center of the chocolate can go through it, about 3 minutes total. Stir until chocolate is melted and smooth. Let cool to room temperature. Dip a balloon into the melted chocolate; twirl the balloon to create a bowl shape. Let excess drip off; place on parchment –lined baking sheet. Repeat with remaining chocolate and balloons. Chill until completely set, at least an hour and up to overnight. Snip the balloon with scissors; gently remove popped balloon. Refrigerate bowls until ready to use.

I like the parchment-lined cookie sheet directions better than the balloon resting in a cup because it gives the bowl a base or foot to steady it when you're ready to fill it.

If you've watched the tutorial and want the raspberry sauce recipe, this is it.

1 16-ounce bag frozen raspberries, thawed
Sugar to taste
In a medium saucepan combine frozen raspberries with enough sugar to sweeten slightly, bring to a boil. Cook and stir for 1-2 minutes. Remove from heat; cool. Press through a fine mesh sieve to remove seeds.